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How To make Lamb with Cashew Nut Curry

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1/4 c Unsalted cashews
3 Dried hot red chilies
2 In piece of stick cinnamon
1 1 in cube fresh ginger
1/4 ts Cardamom seeds
3 Whole cloves
2 Large garlic cloves peeled
2 tb Poppy seed (white)
1 tb Coriander seeds
1 ts Cumin seeds
1/2 ts Saffron threads
6 tb Ghee (or melted butter)
1 c Chopped onion
2 ts Salt
1/2 c Unflavored yoghurt
1 1/2 lb Lamb cut into 2" cubes
2 tb Finely chopped coriander
1 tb Lemon juice
1/4 c Boiling water
1 c Cold water
To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander.

How To make Lamb with Cashew Nut Curry's Videos

Kaju Masala Dhaba Style Recipe | ढाबे जैसा काजू मसाला | Chef Sanjyot Keer

Full written recipe for Kaju masala

Prep time: 15-20 minutes
Cooking time: 25-30 minutes
Serves: 4-6 people

Ingredients:
For cashew paste:
• Pyaaz (onions) - 3 medium sized
• Kaju (cashew nuts) - 40-45 nos. / 3/4th cup
For gravy:
• Ghee - 3 tbsp
• Kaju (cashew nuts) - 40-45 nos. / 3/4th cup
• Oil 1 tbsp
• Jeera (cumin seeds) - 1 tsp
• Hari elaichi (cardamom) - 2-3 nos.
• Dalchini (cinnamon) - 1 inch
• Tej patta (bay leaf) - 1 no.
• Lehsun (garlic) - 2 tbsp (chopped)
• Hari mirchi (green chillies) - 2 nos. (chopped)
• Pyaaz (onions) - 2 medium sized (chopped)
• Adrak lehsun ka paste (ginger garlic paste) - 1 tbsp
• Haldi (turmeric) powder - 1/2 tsp
• Kashmiri lal mirch (kashmiri red chilli) powder - 1 tbsp
• Dhaniya (coriander) powder - 2 tsp
• Jeera (cumin) powder - 1 tsp
• Tamatar (tomatoes) - 3-4 medium sized (chopped)
• Salt to taste
• Kasuri methi - 1 tsp
• Garam masala - 1 tsp
• Butter - 1 tbsp (optional)
• Cream - 2-3 tbsp (optional)
• Fresh coriander (chopped) as required
Method:
• For cashew paste, set water in stock pot, add the onions and cashew nuts, boil for 10-12 minutes on high flame, once cooked, strain the boiled cashew nuts & onions and rinse well with fresh water.
• Further transfer it in a grinding jar, and little water, grind to make a fine & smooth paste, your onion and cashew paste is ready, keep it aside to be used later.
• Set a wok on low heat, add ghee and cashew nuts, shallow fry the cashew nuts on low flame until golden brown in colour, make sure the cashew starts to get colour very quickly so be very attentive while frying. Prefer taking big size cashew nuts. Remove it on an absorbent paper and keep aside.
• In the same wok, add additional 1 tbsp oil, further add, jeera, elaichi, Dalchini, Tej patta, lehsun and green chillies, stir & cook on low flame until the garlic is cooked nicely.
• Further add onions, cook on medium flame until the onions are golden brown in colour.
• Further add ginger garlic paste, haldi powder & kashmiri red chilli powder, stir & cook for 1-2 minutes on medium low flame.
• Further add coriander powder, jeera powder and add little water to avoid the spices from burning, stir & cook on medium low flame until the ghee is released.
• Now add tomatoes, salt and stir well, cover and cook on low flame for 10-15 minutes, make sure to stir in intervals and cook until the ghee is released. Onion & tomato gravy is ready.
• Now, add the prepared onion cashew paste, stir and cook on medium flame for 8-10 minutes while stirring continuously or in a very short interval.
• Now, add the fried cashew nuts, kasuri methi, garam masala, butter & cream, stir & cook for 2-3 minutes on medium flame, taste for the seasoning and adjust accordingly.
• Finish with freshly chopped coriander leaves. Your kaju masala is ready to be served, serve hot with naan, roti or any indian bread of your choice.


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Restaurant Style Lamb Curry | Cashew Mutton Gravy Curry

Restaurant style spicy and delicious lamb curry with cashew nut paste.. Tastes good with rice or roti..
Ingredients:
Mutton 500grms
Onion 1cup
Green chillies 4
Corriander leaves 1/2 bunch
Ginger garlic paste 2 tbsp
Turmeric 1 tsp
Red chilli powder 1 1/2 tbsp
Coconut powder 3 tbsp
Poppy seeds 1tbsp
Cashew nut 3 tbsp
Corriander powder 1/2 tbsp
Garam masala 1 tsp
Oil 4 tbsp
Methi leaves. 1/4 cup
(frozen or fresh)
Mint leaves 1/4 cup
Whole garam masala( cloves 2, cardamom 2, bay leaf 1, peppercorns 3, cinnamon 1/4 stick)

Hope you will enjoy this recipe????

Music:

AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE

AUTHENTIC MUTTON MASALA CURRY | MUTTON CURRY DEHATI STYLE | MUTTON MASALA | MUTTON CURRY RECIPE

#MuttonCurry #MuttonMasala #MuttonGravy #SimpleMuttonCurry #EasyMuttonCurry #MuttonCurryThekitchen

Kaju korma recipe - Korma with Cashew Nuts Recipe

Kaju korma sabzi is something that you can like making on special occasions or festivals, particularly. This dish is really very rich in gravy and taste really scrumptious.

Ingredients

Cashews – 50 grams
Tomato – 4 (250 grams)
Ginger – 1
Cashews (to be ground for masala) – 10 to 12
Green chilly – 1
Cream – 100 grams
Oil – 2 to 3 tbsp
Green coriander (finely chopped) – 2 to 3 tbsp
Asafoetida – 1 pinch
Cumin seeds – ¼ tsp
Whole garam masala – Brown cardamom – 1, Clove – 2, Black pepper – 6 to 7, Cinnamon stick – 2 to 3
Salt – 1 tsp or as per taste
Garam masala – less than ¼ tsp
Red chilly powder – ¼ tsp
Turmeric powder – ¼ tsp
Coriander powder – 1 tsp

Directions

Getting ready:

1.Grind the tomatoes, green chilly, ginger and cashews in fine paste.

Making:

2.Heat some oil in a pan and add cashews to it. Stir constantly and roast until you see slight change in the color. Then add cumin seeds.
3.After the seeds splutter, add asafoetida, turmeric powder, and whole garam masala. Saute the spices for a while.
4.Then add tomato-cashews-green chilly-ginger paste and cook until you see fat leaving the sides of masala. Also add red chilly powder.
5.Now add cream to the masala and add ½ cup water to the gravy. Let the gravy simmer and add some green coriander as well.
6.Once you see gentle boil in the gravy, add salt and roasted cashews to the gravy. Then cover and let it simmer on low flame for 3 to 4 minutes. Cashews should absorb the masala well.
7.The sabzi is ready, turn off the flame and transfer it to another bowl.

Serving:

8.Garnish with some coriander sprigs and serve this heart warming kaju korma sabzi with any Indian bread like chapatti, naan, parantha.
9.In fact it tastes scrumptious with plain or jeera rice too.


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Recipe in English -

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EID SPECIAL MUTTON CURRY | MUTTON GRAVY | MUTTON CURRY BY SPICE EATS

Eid Special Mutton Curry | Mutton Curry | Mutton Gravy | Mutton Curry by Spice Eats | Tasty Mutton Curry | Mutton Masala Curry | Masala Mutton | Mutton Gravy by Spice Eats

***********************
For Vegetarian Recipe follow our sister channel @SpiceSwad
***********************

Ingredients for Mutton Curry:

- Mutton with bones- 500 gms

Whole Spices:
- Black Cardamom- 2
- Black Peppercorns- 10
- Bay Leaf- 2

Tomato-Cashew Paste:
- Cashew nuts- 8
- Red Chillies- 3
- Green Cardamom- 4
- Cloves- 4
- Cinnamon- 2
- Tomato quartered, medium- 2

Spice Powders:
- Turmeric Powder- 1/4 tsp
- Kashmiri Chilli Powder- 1 tsp
- Red Chilli Powder- 1/2 tsp
- Coriander Powder- 2.5 tsp
- Cumin Powder- 1/2 tsp

Other Ingredients:
- Fried onion(Birista), crushed- 2 medium
- Ginger Garlic Paste- 2 tsp
- Refined Oil- 3 tbsp
- Salt- 1 tsp
- Kewra Water (Screw pine Essence), optional - 1 tsp

Preparation:

- Take a pan and add the cashew nuts, red chillies, green cardamoms, cinnamon and cloves. Dry roast these on low heat for 2-3 mins. Take it out in a bowl and allow it to cool.
- To make the paste, add all these into a grinder/blender and coarse grind. Now open the lid and add the quartered tomatoes. Blend it into a smooth paste.
- Slice the onions and fry in oil till golden. Allow it to cool and crush it lightly by hand or in the grinder.

Process:

- Heat oil in a pressure cooker and add the black cardamoms, peppercorns and bay leaves. Once it splutters, add the mutton pieces and sear it on high heat for 4-5 mins till it’s browned.
- Now add the ginger garlic paste, mix and continue to fry it on medium heat for 2-3 mins till the rawness is gone.
- Add the spice powders, give a mix and continue to cook on medium to low heat for 3-4 mins.
- Now add the tomato-cashew paste and continue to cook on low to medium heat for 3-4 mins till the masala is cooked and oil separates.
- Add the crushed fried onions, give a mix and cook for 1-2 mins.
- Add 300 ml water, give a mix and pressure cook for 4-5 whistles, on high heat till 1st whistle and then on low heat for 3-4 more whistles. Allow the pressure cooker to release pressure and then open the lid.
- IF YOU’RE NOT USING A PRESSURE COOKER - Continue to cook covered in a heavy bottomed pan for 45-60 mins till the mutton is tender. Do give a stir few times and add water as & when necessary
- Give a mix and optionally add the Kewra water and simmer on low heat for a min.



#eidspecial #muttoncurry #muttongravy #simplemuttoncurry #easymuttoncurry #spiceeats #spiceeatsrecipes #spiceeatsmutton

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